Soft, buttery, and sweet, these classic Christmas sugar cookies hold their shape perfectly and are ideal for festive holiday cutouts and decorating.

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (optional)

Royal icing or glaze for decorating

Sprinkles, sanding sugar, or colored sugars for garnish

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Whisk together the flour, baking powder, and salt in a medium bowl.
In a separate large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
Beat in the egg, vanilla extract, and almond extract if using.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 2 hours or overnight.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into desired shapes.
Place cookies 1 inch apart on baking sheets and bake for 8-10 minutes, or until edges just start to turn golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate with icing and sprinkles once completely cooled. Let decorations set before storing.

Chill the dough well to help cookies hold their shape and prevent spreading.

Skip almond extract for a more vanilla-forward flavor.

Add citrus zest for a twist in flavor.

Use sanding sugars for quick decoration without icing.

Swap 1/4 cup of flour for cocoa powder for a chocolate version.

Use a 1:1 gluten-free flour blend for gluten-free cookies.